At Terre Nere vinification is simple, classic, and Burgundian in technique. Alcoholic fermentation and maceration on the skins last from 10 to 15 days; malolactic fermentation and maturation a... Read More

Fermentation with skins at controlled temperature for 6-10 days. After the drawing off, in barrels for 12 months. Bottling at 24 month from the harvest.
Best with fatty red meat: roasted and g... Read More

92+ Points, Zachys Buying Team: “The blend from Terre Nere’s top vineyards scream Italy from the glass with aromatics of red fruit, punch, minerality and eucalyptus. On the palate it is a mout... Read More